Tag Archive: Stuffed Chicken

Super Bowl Sunday would be more exciting if my team (The Steelers) were in it.  However, I decided to watch the game, and commercials, and half time, while food preparing for the week ahead.  Tonight’s dinner was inspired by a BOGO sale on chicken cutlets.  We loved stuffed chicken, but the old days (before Donnie’s non-dairy days) consisted of chicken stuffed with cheese.  This no cheese version is amazingly cheesy tasting!

Chicken and cous cous

The prep plan:

Food Prep Sunday

“Cheesy” Stuffed Chicken

12 Chicken Cutlets

1 Container Tofutti Better Than Cream Cheese

4 oz.  Vegan Mozzarella Shreds

2 Tbsp. olive oil

1 onion, finely chopped

2 stalks celery, finely chopped

1 carrot, finely chopped

4 oz. hard salami, finely chopped

Ranch Dressing (I used Cilantro Lime) – any dressing will do though.

Balsamic Glaze

Pound chicken cutlets flat and dry.

Cook onion, celery, and carrots in a little olive oil until softened.

Cheesy Chicken filling

Add in Tofutti cream cheese, and melt.  Stir in salami and vegan shreds.

Fill each cutlet with some of the cream cheese mixture and roll.

Pour dressing of choice in two 13 x 9 baking dishes – just enough to coat the bottom.

Place rolled cutlets in baking dishes.

Spoon remaining filling over the chicken.

Drizzle with balsamic glaze.

Cheesy Chicken before baking

Bake at 325 for 35 minutes.

Meanwhile, I cooked frozen chard and garbanzo’s on the stovetop over low heat.

Chard and Garbanzos

I cooked some pearl cous cous in the rice cooker, and combined it with the chard and garbanzos for serving.

Totally yummy and cheesy tasting with NO CHEESE!!




I love stuffed chicken!  I used to shy away from making it because the filling tends to leak out.  Turns out, it’s yummy and pretty anyhow.


2 1/2 lb. Boneless Chicken Breasts (Cut into 8 cutlets and pounded thin)

1 pouch Sesame Stir Fry Sauce (any sauce will do!)

4 oz. goat cheese

1/2 package broccoli florets, steamed

3 packages Pereg Coucous with Pumpkin Seeds

1 Can garbanzo beans

Preheat oven to 350F.  Top each cutlet with goat cheese and broccoli.

Put a little sauce in the bottom of a 13 x 9 baking dish.

Roll up cutlets and place seam side down in baking dish.

Top with remaining sauce.

Bake 35 – 40 minutes.

Meanwhile, make Couscous according to package directions.  Add in broccoli and garbanzo beans before serving.


My menu planning is based on what is on sale, and I tend to use ingredients available at a discount to make variations of other recipes.  Lately the local market has been running sales on thinly sliced chicken breast.  I also happened to have half a jar of pineapple salsa leftover, and some honey goat cheese I had bought on a BOGO sale.  This was improvised after getting home from work one night using items on hand.

10 chicken cutlets (ideally pounded thin, but I was in a rush and some were a little thick)

1 1/2 small logs honey goat cheese

1 c. shredded cheese (I used colby jack)

2 Tbsp. minced garlic

1/2 jar pineapple salsa

Preheat oven to 350 F.

Pour salsa in bottom of a 13 x 9 baking dish, reserving 1/4 c.

Mix honey goat cheese, garlic and 1/4 c. shredded cheese.

Place spoon of cheese mixture on each cutlet and roll, placing seam side down in salsa in baking dish.

Spoon remaining salsa over chicken pieces.

Top with remaining shredded cheese.

I served this with one of my go to side dishes, Minute Rice Multigrain Medley mixed with a Dole Chopped Salad mix.




Ricotta Salata Stuffed Chicken.jpg

10 chicken cutlets

1/2 lb. ricotta salata cheese, cubed

2 c. marinara sauce

1/4 c. pesto

2 c. shredded Italian six cheese

Preheat oven 350 F.

Pour 3/4 of the marinara sauce in the bottom of a 13 x 9 baking dish.

Roll cutlets around ricotta salata crumbles and place seam side down in sauce.

Mix remaining marinara with pesto.  Spoon over chicken pieces.

Sprinkle shredded cheese over dish.

Bake 40 minutes or until internal temperature is 165 F

Ricotta salata is amazing.  We had this with fresh angel hair pasta, romaine lettuce,  and bread from Fresh Market’s Thursday Little Big Meal.

Everyone loved this.



12 chicken cutlets

16 oz. sharp cheddar cheese cut into 12 equal size pieces

2 jars Trader Joe’s Pineapple Salsa (ingredients you can pronounce and only 120 mg. sodium)

Trader Joe's Pineapple Salsa

Pour 1/2 jar of salsa into 2 baking dishes 13 x 9.

Roll chicken pieces around cheese cuts, and place seam side down in the salsa lined dishes.

Spoon remaining salsa over chicken and bake for 35 minutes at 325 F.

This is my new favorite salsa!!

I served this with Minute Multi-Grain Medley mixed with sauteed chopped onions and peppers with chick peas.   I tossed in some leftover halved mini heirloom tomatoes.




12 chicken cutlets

2 containers Alouette Buffalo Cheddar Cheese Spread

1 bottle ranch dressing (I used Kraft)

1/2 c. teriyaki sauce

1 c. shredded cheese (I used 4 Mexican)

Preheat oven 350 F.

Pour teriyaki sauce into 13 x 9 baking dish sprayed with coconut oil.

Scoop 2 Tbsp. cheese spread on each cutlet.  Roll and place seam side down in teriyaki sauce.

Pour ranch over chicken rolls.

Sprinkle with cheese.

Bake 35-45 minutes until golden brown and chicken tests at 165 F.

The cheese inside the chicken melts away and into the ranch and teriyaki making a delicious sauce.  I cut it up into small bitesize pieces with my kitchen shears and served alongside leftover scalloped potatoes and squash stuffing casserole from Thanksgiving.

This recipe originated because the Alouette was on sale and I decided it sounded good for a chicken dish.  There was a little left after the chicken was stuffed, and the kids said it was spicy, so I used the ranch and teriyaki to cool it down.




8 chicken cutlets

8 oz. pepper jack cheese, cut into 8 pieces

1/2 c. papaya poppy dressing

Spread a few spoons of dressing in bottom of 13 x 9 baking dish.

Roll chicken around cheese.  Place in baking dish.

Spoon remaining dressing over chicken.

Bake 375 F for 30 minutes.


8 Perdue chicken cutlets

6 oz. Fontinella cheese cut into 8 pieces

1 bottle Sweet Baby Ray’s Creamy Buffalo Dipping Sauce

Spread a little dipping sauce in the bottom of a 13 x 9 baking dish.

Roll each cutlet around a piece of cheese and place in dish.

Spoon remaining sauce over chicken rolls.

Bake 350 for 25 – 30 minutes.

I served this with roasted potatoes and coleslaw.  This would be amazing with blue cheese also.  (I just have a family member who doesn’t care for it).


6 Perdue thin sliced chicken breast pieces

1 small container feta cheese

1/2 c. cooked onions, peppers and mushrooms (or other leftover veggies)

1-2 c. Mango Baja Chipolte Sauce (Lawry’s Baja Chipolte and equal parts mango puree)

Spread half of the sauce in a 13 x 9 baking dish.

Lay out chicken cutlets.


Top with Feta cheese.


Top with leftover cooked veggies.


Roll up and place in prepared baking dish.

Spoon remaining sauce over chicken pieces.


Sprinkle with remaining feta cheese.


Bake at 350 for 30 minutes.


We had this with a brown rice cous cous and veggie mixture.


I saw some of these at Target (Archer Farms brand) already prepared and was inspired to make some!

6 boneless, skinless chicken breasts

8 oz. cream cheese

1 Tbsp. chopped jalapenos

12 slices bacon

1 Tbsp. Adobo seasoning

Combine cream cheese and jalapenos.

Place spoonful on each chicken breast.

Fold over edges of chicken.

Wrap in bacon.

Place on baking sheet  sprayed with cooking spray and season with Adobo seasoning.


Bake 400 F for 45 minutes until bacon is crispy.


We had it with tortellini and sliced baby tomatoes from Trader Joe’s.



So yummy when you cut into it!


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